|polenta pizza with braised leeks, yogurt and sumac|
polenta pizza with braised leeks, yogurt and sumac
Braised leeks, gently cooked and softened with butter and olive oil, flavoured with rosemary, lemon and a few spoonfuls of raisins for a little sweetness. Served on top of a soft polenta 'pizza' base, that is finished in the oven to lightly crisp up. Serve with a spoonful or 2 of thick yogurt and a sprinkling of sumac. A comforting winter recipe that is gluten free and vegetarian too.
preparation/cooking time guide: 45 minutes
1 cup quick cook polenta
3 cups vegetable stock
2 medium sized leeks
2 tbsp raisins
1 tbsp chopped fresh rosemary
zest and juice of half a lemon
1 tbsp olive oil
1 tbsp butter
salt and pepper
2-3 tbsp thick yogurt
2 tsp sumac
Wash the leeks well, then cut them in half widthways then slice into lengthwise strips. Gently fry in a mixture of olive oil and butter and about 1/3 cup of water. Add the chopped rosemary, raisins, zest and juice of 1/2 lemon and season with salt and pepper. Cook until the leeks are soft and the water has evaporated.
While the leeks are cooking bring 3 cups of vegetable stock to the boil, then sprinkle in the polenta in a steady stream, stirring all the time to avoid lumps forming. Cook the polenta for 5-7 minutes until thickened and coming away from the sides of the pan. Pour the polenta onto a non-stick/lined baking sheet and spread into a rough square shape (about 23cm).
Preheat the oven to 180C/gas 4. When the leeks are cooked spread them evenly over the polenta base. Bake for about 20 minutes until the polenta is crisp and golden brown on the edges.
Serve in slices with a few spoonfuls of thick yogurt and a sprinkling of sumac.
|bespoke creative and wellbeing retreats at De Tout Coeur Limousin|